Search Results (165 found)
www.delish.com
With its rice-shaped orzo and creamy texture, this pasta may remind you of risottobut it's easier to make, since you don't have to stir and stir and stir.
www.chowhound.com
Orzo is a pasta, shaped a bit like a long fat grain of rice. It makes a great alternative to rice, cooks in half the time, and is delicious hot, cold or at room...
www.allrecipes.com
Orzo, lemon, basil, bacon, peas, and baked sockeye salmon come together to make a quick and easy weeknight pasta dish for the whole family.
www.allrecipes.com
Cabbage, rutabaga, and orzo pasta make a comforting vegetarian soup that is perfect for a weekday meal. Just toss everything in a slow cooker and by the time you get home, dinner is ready.
www.foodnetwork.com
Get Yellow "Rice" with Serrano Ham ("Arroz" Amarillo con Jamon) Recipe from Food Network
www.allrecipes.com
Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!
www.allrecipes.com
Using quick-cooking orzo pasta is the secret to this fast and tasty version of jambalaya made with kielbasa sausage.
www.allrecipes.com
Rice and orzo are simmered with onion and garlic and rounded out with the addition of spinach and feta for a tasty and colorful side dish.
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A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes.
www.allrecipes.com
This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
www.allrecipes.com
This one-pot dinner practically cooks itself with just a bit of stirring on your part. All you do is brown the sausage and add the chicken, tomato sauce, and the rest of the ingredients, and cook until done.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.